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The works of the highly experienced and famous chymist, John Rudolph Glauber
The works of the highly experienced and famous chymist, John Rudolph Glauber: containing great variety of choice secrets in medicine and alchymy, in the working of metallick mines, and the separation of metals. Also various cheap and easie ways of making salt-petre, and improving barren-land and the fruits of the earth. Together with many other things very profitable for all the lovers of art and industry.
The Body of the Artisan
Since the time of Aristotle, the making of knowledge and the making of objects have generally been considered separate enterprises. Yet during the late sixteenth and early seventeenth centuries, the two became linked through a "new" philosophy known as science. In The Body of the Artisan, Pamela H. Smith demonstrates how much early modern science owed to an unlikely source-artists and artisans. From goldsmiths to locksmiths and from carpenters to painters, artists and artisans were much sought after by the new scientists for their intimate, hands-on knowledge of natural materials and the ability to manipulate them. Drawing on a fascinating array of new evidence from northern Europe including artisans' objects and their writings, Smith shows how artisans saw all knowledge as rooted in matter and nature. With nearly two hundred images, The Body of the Artisan provides astonishingly vivid examples of this Renaissance synergy among art, craft, and science, and recovers a forgotten episode of the Scientific Revolution-an episode that forever altered the way we see the natural world.
The Salt of the Earth
Consisting of a series of case studies, this book is devoted to the concept and uses of salt in early modern science, which have played a crucial role in the evolution of matter theory from Aristotelian concepts of the elements to Newtonian chymistry. No reliable study on this subject has been previously available. Its exploration of natural history's and medicine's intersection with chemical investigation in early modern England demonstrates the growing importance of the senses and experience as causes of intellectual change from 1650-1750. It demonstrates that an understanding of the changing definitions of "salt" is also crucial to a historical comprehension of the transition between alchemy and chemistry.
The Chemical Philosophy
This rich record of the major interests of Paracelsus and other 16th-century chemical philosophers covers chemistry and nature in the Renaissance, Paracelsian debates, theories of Fludd, Helmontian restatement of chemical philosophy, and other fascinating aspects of the era. Well researched, compellingly related study. 36 black-and-white illustrations.
Alchemy Tried in the Fire
Winner of the 2005 Pfizer Prize from the History of Science Society. What actually took place in the private laboratory of a mid-seventeenth century alchemist? How did he direct his quest after the secrets of Nature? What instruments and theoretical principles did he employ? Using, as their guide, the previously misunderstood interactions between Robert Boyle, widely known as "the father of chemistry," and George Starkey, an alchemist and the most prominent American scientific writer before Benjamin Franklin as their guide, Newman and Principe reveal the hitherto hidden laboratory operations of a famous alchemist and argue that many of the principles and practices characteristic of modern ch...
Nineteen Eighty-Four: Science Between Utopia and Dystopia
Just fifty years ago Julian Huxley, the biologist grandson of Thomas Henry Huxley, published a book which easily could be seen to represent the prevail ing outlook among young scientists of the day: If I were a Dictator (1934). The outlook is optimistic, the tone playfully rational, the intent clear - allow science a free hand and through rational planning it could bring order out of the surrounding social chaos. He complained, however: At the moment, science is for most part either an intellectual luxury or the paid servant of capitalist industry or the nationalist state. When it and its results cannot be fitted into the existing framework, it and they are ignored; and furthermore the struc...
Rethinking the Scientific Revolution
This book challenges the traditional historiography of the Scientific Revolution, probably the single most important unifying concept in the history of science. Usually referring to the period from Copernicus to Newton (roughly 1500 to 1700), the Scientific Revolution is considered to be the central episode in the history of science, the historical moment at which that unique way of looking at the world that we call 'modern science' and its attendant institutions emerged. It has been taken as the terminus a quo of all that followed. Starting with a dialogue between Betty Jo Teeter Dobbs and Richard S. Westfall, whose understanding of the Scientific Revolution differed in important ways, the papers in this volume reconsider canonical figures, their areas of study, and the formation of disciplinary boundaries during this seminal period of European intellectual history.
Fermentation: Vital or Chemical Process?
Human knowledge of the conversion of grape must into wine and of cereal dough into bread is as old as agriculture. This book is a study of the ways this phenomenon (fermentation) has been considered since Aristotle to be analogous to natural processes such as human digestion. During 1200–1600 A.D., alchemists wrote “ferments” or “elixirs” that could turn lead into gold. A century later, in Newton’s time, many physicians and natural philosophers considered fermentation to be an important natural process. The 18th century was marked by Lavoisier’s celebrated experiment on alcoholic fermentation. The 19th-century debate about the nature of this process was concluded by Buchner’s preparation of an active cell-free yeast extract. From 1910–1940 many researchers participated in the identification of the chemical intermediates and catalysts in the multi-enzyme pathway of alcoholic fermentation.
